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Author Notes: There’s this amazingly tart, yet sweet, lemon curd that has these mesmerizing cranberry swirls all over it. How can you not just love that? While lemon may be a far-fetched flavor during November and December, cranberry is certainly going to making its appearance more than once. So, there you go my lemon lovers and soon-to-be, a dessert that is equally refreshing as it is vibrant in all sorts of intense flavors. —Katie Bem
- 14 ounces Butter
- 1 cup Sugar
- 1 Egg
- 2 Egg Yolks
- 0.5 teaspoons Salt
- 4 cups Flour
- In the bowl of your mixer, cream the butter and sugar.
- Once light and fluffy, add in your egg and yolks.
- When combined, add in the flour and salt.
- Mix until your dough is formed, refrigerate to chill and until ready to use.
- When you are ready to prebake the crust, preheat your oven to 350˚ F.
- On a floured work surface, knead the dough so that it becomes more pliable and easier to roll.
- Roll out your crust into a rectangle that is about ¼” thick and is about an inch bigger than the size pan that you’ll be using. I use a 9” x 13” pan, therefore rolling my dough into a 10” x 14” rectangle.
- Take your crust and press it into your pan that has been sprayed with nonstick spray.
- Poke holes in it with a fork, this works as a vent, therefore no big air bubbles will come up in your crust while it is baking.
- Bake in the oven for 20 minutes, just until the crust begins to become slightly brown.
- Let it cool until you’re ready to use for the filling.
- 0.5 cups Lemon Juice
- 2.75 cups Sugar
- 1 cup Cranberries
- 0.25 cups Water
- 3 Eggs
- 3 Egg Yolks
- 0.75 cups Flour
- In a small saucepan, combine the cranberries, water and 2oz/¼ C of the sugar.
- Over low heat, stir the berries until they begin to simmer and pop open.
- The cranberry mixture will begin to thicken, this should take anywhere from 8-10 minutes.
- Once all of the berries are cooked and very thick, strain them. Set aside until you are ready to use.
- Preheat your oven to 350˚ F.
- In a bowl, whisk together the lemon juice, remaining sugar, eggs, yolks and flour.
- Add a few spoonfuls of this lemon mixture to your strained cranberry purée.
- Pour the lemon juice filling into the par-baked crust.
- Drop spoonfuls of the cranberry purée around the lemon filling, and then proceed to swirl with a knife.
- When you are satisfied with how your beautiful cranberry swirl design has come out, bake for about 35 minutes, until the filling has set.
- Remove from the oven, allow to cool. Finish with a nice dusting of confectioner’s sugar and enjoy!